What a punch of flavor, love this recipe. As recommended in the Cooking Light magazine I add one large bok choy to make this more of a one dish meal. Soooo good!
Cilantro Shrimp
Photo: Randy Mayor; Styling: Cindy Barr
Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.
Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 356
- Fat: 6.9g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 2.8g
- Protein: 29g
- Carbohydrate: 44.3g
- Fiber: 5.1g
- Cholesterol: 172mg
- Iron: 5.1mg
- Sodium: 653mg
- Calcium: 143mg
Ingredients
- 1 tablespoon dark sesame oil
- 3 cups (1-inch) slices green onions
- 2 tablespoons minced peeled fresh ginger
- 5 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 3 1/2 tablespoons lower-sodium soy sauce
- 1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
- 2 cups chopped fresh cilantro
- 3 cups hot cooked brown rice
Preparation
- 1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
Cilantro Shrimp Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Asian
- MAIN INGREDIENT: Shellfish
- COOKING METHOD: Wok/Stir-Fry
- PUBLICATION: Cooking Light
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